The Chilled Oyster Princess Velouté is a luxurious and velvety French soup, combining the oceanic essence of oysters with the richness of cream and a touch of sparkling wine or champagne. Garnished with chives and optional caviar, it offers an elegant starter perfect for romantic or celebratory occasions.
Prep Time20 minutesmins
Cook Time20 minutesmins
Chill Time29 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: French
Keyword: oyster
Servings: 2
Calories: 250kcal
Ingredients
1teaspoonolive oil
1smallshallot,finely chopped
1.5teaspoonsflour
0.3cupdry sparkling wine or champagne
0.5cupfish stock
0.25cupfennel bulb,finely diced
0.25cupleeks,white part only, washed and sliced thin
0.5teaspoonthyme leaves,finely chopped
1smallbay leaf
0.5cupshucked oysters and their water
0.5cupheavy cream
1teaspoonchives,finely chopped
OPTIONAL GARNISH
1tspWith Petrossian "fleur de caviar" or fresh caviar
Instructions
Heat a saucepan over medium-low heat until hot with the oil. Add and sweat shallot for about a minute without coloring. Add the flour and stir well. Cook, stirring, for 2 more minutes. Add the wine and whisk in the stock. Add fennel, leek, thyme, parsley, and bay leaf. Simmer for about 12 minutes and strain to another cooking vessel (*see note).
Add heavy cream, oysters and their liquid. Bring to a boil and reduce until desired consistency. Process in a blender and strain again through a fine sieve. Chill well.
Serve the velouté in individual cups or small glasses. Sprinkle fresh chives on top and caviar if using it. Serve immediately
Notes
After straining the soup you may put the vegetables minus the leaf in the blended soup.